Effectiveness of a telephone prevention programme on the recurrence of suicidal behaviour. One-year follow-up

People who have attempted suicide are considered a risk population for repeating the behaviour. Therapeutic interventions, such as telephone follow-up programmes (TFPs), are promising but more evidence for its efficacy is needed. In this multicentre, open, ex-post-facto, pre/post, one year prospective study, a previous cohort discharged from the emergency department for a suicide attempt (SA) and given routine treatment (n=207) was compared with a similar group who received the same intervention plus a structured TFP of six calls (n=203). At one year of follow-up, the efficacy of the TFP at preventing SA was assessed. A total of 53.2% (n=108) of the patients finished the TFP. A total of 20.3% (n=42) of the routine treatment group and 23.6% (n=48) of the TFP group reattempted at least once in the follow-up period (χ2=0.7;df=1;p=.412). However, in both groups, different subsamples of patients who presented extreme risk of SA at follow-up (0-57%) were identified. In the TFP group, the recurrence of suicidal behaviour was lower in patients admitted after the index attempt and in those who had more severe psychopathological symptoms, but not in the other profiles. Thus, this study has identified a specific profile of patients who could benefit from a brief-contact intervention.This study was supported in part, by a grant (Resolución 3036/2014) from the Departamento de Salud del Gobierno de Navarra and by the Award “Federico Soto a la investigación sobre el suicidio 2019” from Fundación Colegio de Médicos de Navarra

El modelo de formación continua en Navarra y el Pais Vasco. Análisis y problemas

El autor estudia la formación continua de los trabajadores en la industria del metal de dos regiones desarrolladas del Norte de España. La formación de los empleados es utilizada por las empresas para conseguir sus objetivos económicos. De hecho, las empresas donde se forma a los trabajadores están mejor preparadas para abordar los retos de la competitividad. La creación de unas relaciones industriales sólidas hace necesario que la formación de los trabajadores se abra hacia temas de desarrollo personal y profesional en las empresas, como la participación, el enriquecimiento de las habilidades sociales, la mejora de las condiciones de trabajo, la concepción de la empresa como tarea participada. De lo contrario, no será posible superar el planteamiento economicista de los recursos humanosThe author examines the ongoing training of workers in the metal industry in the developed regions of northern Spain. Companies train employees with a view to meeting their economic goals. Indeed, companies that train their workers are much better equipped to tackle competitive challenges. In a climate of solid industrial relations, worker training must be geared towards areas of personal and professional development such as participation, the honing of social skills, improving work conditions and building up the concept of the company as a joint enterprise in which everyone is involved. Unless this is achieved, it will not be possible to rise beyond economismbased approaches to human resource

Fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from Burguete and Jaca Navarra foals fattened with different finishing diets

The present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals. For this, foals were reared under a semi-extensive system and slaughtered at about 21 months of age. The outcomes showed that breed and finishing regime had a significant (p < 0.05) effect on the lipid and volatile profile of foal meat. In particular, JN foals reported higher polyunsaturated fatty acid contents and better nutritional indices in line with the health guidelines; whereas, BU and D1 groups generated higher amounts of total volatile compounds. However, it was the diet to occupy a central role in this study. Indeed, diet 2, due to its 'ingredients' and composition, not only ameliorated the lipid profile of foal meat, but also reduced the generation of volatile compounds associated with lipid oxidation and minimized off-flavors. Thus, this diet could give an added value to the aromatic perception of meat and improve its sensorial acceptability.This research was funded by Interreg V SUDOE, through the OPEN2PRESERVE project, Grant No. SOE2/P5/E0804. Acknowledgements to the Universidad Pública de Navarra for granting A.C. with a predoctoral scholarship (Resolution 787/2019). Thanks to GAIN (Axencia Galega de Innovación) for supporting this study (grant number IN607A2019/01)

Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals

The purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on chemical composition and quality parameters of the longissimus thoracis et lumborum muscle from forty-six foals. Animals were reared under a semi-extensive system and slaughtered at a mean age of 21 months. The results reported that both studied effects had a significant (p < 0.05) impact on meat quality; however, it was the breed to strongly influence the majority of the parameters evaluated. In particular, BU foals reported the highest amounts of intramuscular fat, positively affecting the meat properties of marbling and texture traits. Moreover, this group presented higher values for L* and b* and the lowest cholesterol contents. As regards the diet, D1 increased the fat content in foals supplemented with this diet, improving the organoleptic properties of this group. On the other hand, the combination of silage and organic feed (D2) had an opposite trend. Thus, both BU and D1 groups presented enhanced quality attributes, such as marbling, juiciness and reduced hardness, which are some of the most demanded by meat consumers.This research was funded by Interreg V SUDOE, through OPEN2PRESERVE project, Grant No. SOE2/P5/E0804

Effect of breed and finishing diet on growth parameters and carcass quality characteristics of Navarre autochthonous foals

This research was conducted to study the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 vs. silage and organic feed diet 2—on growth parameters and carcass characteristics from forty-six foals. Parameters as live weight (LW), average daily gain (ADG), body condition score (BCS), and fat depots were monitoring. In addition, the carcass parameters assessed were: carcass weight (CW), conformation, degree of fatness, morphology, and pH. Moreover, hindquarters of the left-half carcasses were sectioned in the main commercial primal cuts of leg. Results showed a clear “breed effect” in favor of BU foals, recording the highest productive values and carcass traits compared with JN foals. On the other hand, finishing diet contributed to improving the productive and carcass features of JN foals. In particular, diet 1 showed to affect positively the features analyzed compared with diet 2. Nevertheless, the meat primal cuts resulted in being unaffected by the breed and diet effects (except for knuckle), obtaining similar values among the groups of animals.Interreg V SUDOE | Ref. SOE2 / P5 / E0804Universidad Pública de Navarra | Ref. 787/2019CYTED | Ref. 119RT056

Raw-cured Spanish traditional meat product 'Chistorra de Navarra': sensory and composition quality standards

The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra samples, coming from 50 different artisan producers, were assessed during three sessions by expert assessors (n = 15). In the first session, instrumental colour (L*a*and b*) and appearance and odour parameters were evaluated in the raw products. In the second session, texture and flavour attributes were determined in cooked products. Finally, in the third session, the best 10 classified chistorras from the first and second sessions were sensorially evaluated and sampled for further analysis: texture (Warner Bratzler and texture profile analysis (TPA)), chemical composition, and fatty acid profile. The chistorras with the highest sensory scores had high shear force values, flavour intensity, and fat/hydroxyproline ratio. The average fatty acid profile obtained for chistorra de Navarra was: 42% saturated fatty acids (SFA), 45% monounsaturated fatty acids (MUFA), and 13% polyunsaturated fatty acids (PUFA), which was similar to the one found in other raw-cured sausages. Considering the sensory evaluation, chistorra was defined as a product with an intense orange colour, and with high resistance value in the initial bite. It was also characterised by a high juiciness and tenderness, aroma, and meat flavour. In mouth, the pork fat, one of the ingredients of chistorra, was balanced without any of the ingredients dominating. Chemically, the chistorra was characterised by a fat content close to 67% (dry matter), low hydroxyproline occurrence (≤0.6), and protein amount ranging 18 38%